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Oh, Tainted Wine...Types of Beer
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Oh, Tainted Wine...Types of Beer
Q: The other night, I had some wine that tasted "off"; it just didn't taste right. Someone mentioned that it was "corked" but how can I tell? What exactly is corked wine? Could something else cause the wine to be spoiled?
A: Corked or cork taint is generally used to describe a wine that has been spoiled due to a tainted cork. Cork taint is probably the most common cause of spoiled wine. Other common causes of spoiled wine include presence of a yeast and volatile acidity. These three common causes of wine spoilage are described below.
Cork Taint
A truly "corked" wine is one that has been affected by the presence of the chemical compound trichloroanisole (TCA) in the cork. This causes the wine to smell and taste very musty — like wet cardboard, wet cement, mould, or mouldy orange rind. The wine will often taste completely 'flat' and void of any real taste.
Fortunately, wines with TCA are generally not harmful to drink. Industry estimates that 2-5 per cent of wines bottled with cork may end up spoiled because of TCA. Hence, industry has attempted to solve the problem of corked wine by using closures other than cork. Nowadays, you will find wine bottled with synthetic corks or aluminum screwcaps, which cleanly cap the wine without contaminating the contents.
Yeast (Brettanomyces)
Sometimes a wine is spoiled because of the presence of a spoilage yeast called Brettanomyces. At high levels, it causes wine to smell and taste like a smelly barnyard or wet dog. At low levels, it can actually add character to the wine.
Volatile Acidity
Wine can be spoiled when the acid balance in it is too high and affects the flavour. Wines that are spoiled due to volatile acidity fault will often be described as having a smell and taste that ranges from nail polish remover, vinegar to boiled eggs or burnt rubber.
Q: What are the different styles of beer? Can you suggest what food is best served with which style of beer?
A: There are two main styles of beer: ale and lager. The difference between the two is primarily in the type of yeast used in the fermentation process.
Lagers are bottom-fermented beer which means that the type of yeast used ferments at the bottom of the fermentation vessel. Lagers generally have a crisp and delicate flavour. Pilsner and bock are two styles of beer that fall under the lager style of beer.
Ales, on the other hand, are top-fermented beer which means that the type of yeast used to produce the beer, rises to the top. The abundance of hops creates a distinct fruitiness and pleasantly bitter taste. More assertive than lager, even at the same alcoholic strength, it is best served at room temperature. Porter and stout are two styles of beer that are examples of top-fermenting beer.
For more information about all of the major types of beer styles visit our Beverage Know-How section (click here).
For suggestions on what type of food is best served with which styles of beer, click here read our article on Beer and Food Pairing. A copy of the Beer and Wine Pairing Guide is available to download from the article or pick one up from your local liquor store.
BC Liquor Stores carry a wide selection of beer in different styles from over 25 countries around the world. For the best selection, visit a BC Signature Liquor Store. Click here for a list of Signature BC Liquor Stores.
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All prices are subject to change without notice. Not all products shown are available at all BC Liquor Store locations.
Prices shown do not include container deposit cost where applicable.
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